Preheat the oven to 375 degrees.
Spread the walnuts in a single layer on a baking sheet. Toast for 6 to 8 minutes, until the walnuts just start to brown and fragrant. Let cool 10 to 15 minutes.
In a food processor or an industrial-strength blender, add the toasted walnuts, maple syrup, cinnamon, cocoa powder, vanilla and salt. Pulse until combined, about 2 minutes, occasionally stopping to scrape down the sides of the bowl and the blade.
If needed, drizzled the canola oil into the food processor while it is running to bring the mixture together. Pulse another 1 or 2 minutes, until you reach your desired consistency.
Butter can be stored, covered, in the refrigerator up to 1 month.
2 cups walnuts
3 Tbsp. maple syrup or agave nectar
½ tsp. cinnamon
3 Tbsp. cocoa powder
1 tsp. vanilla extract
1/8 tsp. Kosher salt
1 tsp. canola oil (If you have walnut oil, by all means, use it.)
3 Tbsp. maple syrup or agave nectar
½ tsp. cinnamon
3 Tbsp. cocoa powder
1 tsp. vanilla extract
1/8 tsp. Kosher salt
1 tsp. canola oil (If you have walnut oil, by all means, use it.)
This article appears in September 2013.